Brisket Tacos

By lorik

Ingredients

• For the Brisket:
• 1 ⁄4 cup vegetable oil
• 2 lb. lean beef brisket
• kosher salt and freshly ground black pepper
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 1 cup finely chopped yellow onion
• 5 garlic cloves, peeled
• 2 cups canned tomato puree
• 2 tbsp. adobo sauce from a can of chipotles in adobo
• 1 ⁄4 tsp. ground cumin
• 1 ⁄4 tsp. dried Mexican oregano
• 5 thyme sprigs
• 1 bay leaf
• 1 (12-ounce) bottle Mexican beer
• For the Tomatillo Salsa:
• 1 ⁄2 cup cilantro leaves, plus more, finely chopped, for serving
• 5 medium-to-large tomatillos, husks removed then quartered
• 2 garlic cloves, peeled
• 2 jalapeños, stemmed, seeded, and cut lengthwise into 8 strips each
• 1 small yellow onion, peeled and quartered
• 1 avocado, halved, pitted, peeled, and cut lengthwise into 12 wedges
• 8 (5") corn tortillas, warmed
• lime wedge and finely chopped red onion, for serving

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Make the brisket: Heat the oven to 325°. In a large saucepan, heat the oil over medium-high. Season the brisket with salt and pepper, then add to the pan, and cook, turning as needed, until browned all over, about 12 minutes. Transfer the brisket to a plate and return the pan to medium heat.

Add the carrot, celery, onion, and garlic, and cook, stirring, for 5 minutes. Add the tomato puree, adobo sauce, cumin, oregano, and bay leaf and cook, stirring, for 2 minutes. Stir in the beer, then return the brisket to the pot and pour enough water into the pot to cover the meat and bring it to a boil. Cover with the lid and bake until the brisket is very tender, about 2 1⁄2 hours. Transfer the pan to a rack and let the brisket cool in the cooking liquid.

Once cooled, remove the brisket from liquid and shred with two forks. Pour the braising liquid into a blender and puree until smooth. Return the liquid to the pot over medium heat, stir in the shredded brisket, and reheat until warmed through.

Meanwhile, make the tomatillo salsa: In a blender, puree the cilantro with the tomatillos, garlic, jalapenos, yellow onion, and avocado, and season with salt.

Serve the brisket in the tortillas and top with a drizzle of the tomatillo salsa and the red onions, chopped cilantro, and lime wedges.